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Even though it’s the tail end of blueberry season, I’m using frozen blueberries. Turns out fresh blueberries were so cheap at the store that everyone bought all of them and left me with none. How terribly rude of them. But I couldn’t go without blueberries in my pancakes so frozen it is.
Start by tossing all of your dry ingredient in a big bowl and giving it a quick stir. Don’t worry, I’ll add more cinnamon to this later.
Add in the wet ingredients and stir until thoroughly combined.
I kept throwing more things in to the mix. A bit more honey, naturally.
Plus the blueberries, duh.
And as promised, a good bit more cinnamon because I’m obsessed.
While those are cookin’ on the griddle, enjoy your coffee. Is it just me or is coffee so much more enjoyable on the weekends?
Flip carefully! Or you’ll end up like me with a half cooked pancake hanging off the side of the griddle. And that’s why Stephen usually does the pancake cooking in our house.
Mmmm. Pancakey goodness! I was honestly surprised how good these tasted with whole wheat flour but I actually loved them and I didn’t hear any complaints from Stephen so that’s a win.
Almond Milk Wheat Pancakes (makes 7 medium pancakes)
Ingredients:
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon (or more if you love it, go crazy)
1/4 teaspoon salt
1 large egg
1 cup of almond milk (any flavor is fine except chocolate maybe?, mine was honey flavored)
1 teaspoon vanilla
1 tablespoon honey (optional)
1/2- 1 cup blueberries depending on your preference (chocolate chips would also be great!!)
Directions:
1) Combine flour, baking powder, cinnamon, and salt in a large bowl. Stir.
2) Add wet ingredients (eggs, vanilla, milk) to same bowl. Stir.
3) Toss in berries and honey and stir until well combined.
4) Using 1/4 cup measuring cup, spoon pancake batter into a heated a greased skillet (or griddle).
5) You’ll know the pancake is ready to flip once the edges start to set. Once ready, flip and cook for an additional 4-5 minutes.
ENJOY!! I served mine with blue agave. Stephen likes his wife blueberry syrup (yes, even though there are blueberries in the pancakes).
We love our weekend pancakes!! My husband (he is the dedicated Saturday morning pancake maker) uses coconut milk in ours and they come out delicious.
Yummy! I just made some lemon blueberry pancakes last weekend. I’ll have to try this recipe next!
Oh my goodness gracious! Those look amazing! Absolutely love!
Okay so if I substitute the blueberries for chocolate chips does that make them not as healthy? LOL. They look so good, but I love my chocolate chips!
hah! My trainer always says that a little fat and a little sugar won’t hurt you
Ok, so here I am in bed about to go to sleep, and I now have cravings for pancakes. Great. No, but seriously they look so tasty!
Your blog is beautiful. Not sure if the change has been implemented as I’m new around here but it’s gorgeous regardless!
Katie <3
I love the blog’s new makeover. It looks fantastic!!
–Me And My Mini Me
http://www.meandmyminime.com
Those pancakes looks divine! I love almond milk. I have the same issue – portion control. I could eat a whole batch of these pancakes and defeat the purpose of them being healthy. Pinning this so I can try them this week!
I love pancakes! Great pictures too, they look delicious!
Blueberry pancakes are HANDS DOWN my favorite breakfast food. We used to live near this restaurant that had the best pancakes with homemade caramel-vanilla syrup…oh goodness, I miss it. thanks for posting this recipe, maybe it’ll come close ;) xoxo
These look delicious! I’m pretty sure I could eat pancakes every day! I also love your pictures! What photo editor do you use?!